Mexican Jicama Salad

This refreshing salad is colorful, crunchy and light, more of what I think of as a warm weather salad.   It is snowy and rainy here in Aspen and I wanted to post a salad that would lift everyone’s spirits and remind  us all that summer REALLY is on the way!  Add a margarita, some guacamole and some chips  and I can most certainly guarantee your outlook will veer toward cheery again.  Enjoy!!

Mexican Jicama Salad

Preparation time: 15 minutes

• 1 medium jicama, diced (about 2 cups)
• 1 medium carrot, peeled and cut into 1-inch strips
• 1 red bell pepper, cut into 1-inch strips
• 1 large cucumber, thinly sliced
• 1 medium mango, diced
• 1 small sweet onion, thinly sliced (about ½ cup)
• ¼ cup cilantro, chopped
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons lime juice
• 1 teaspoon stone ground mustard
• ¼ teaspoon sea salt
• pinch of cayenne pepper
• pinch of paprika

Combine the jicama, carrot, bell pepper, cucumber, mango, onion and cilantro in a large salad bowl and toss to mix.

In a small bowl, mix the remaining ingredients. Pour over the vegetables and toss to mix.